Instructions

• Prep ingredients: Drain the canned artichoke hearts and chop them. Confirm the 4 oz chopped spinach is rinsed and drained but do not squeeze it dry; leave the moisture that clings to the leaves. Measure the cheeses and have the sour cream and minced garlic ready.
• Sauté garlic, spinach and artichokes: Heat a large nonstick skillet over medium heat and add 1 teaspoon butter. When the butter melts, add the minced garlic and sauté until lightly golden and fragrant, about 30–60 seconds. Add the chopped spinach and the drained, chopped artichokes, season lightly with salt, and sauté just until the spinach wilts and the artichokes are warmed through. Do not press or squeeze the mixture to remove its natural moisture. Transfer the mixture to a bowl and let it cool slightly.
• Butter the bread: Use the remaining 2 tablespoons butter to spread an even layer on one side of each of the 6 bread slices.
• Assemble the sandwiches: Place three bread slices butter-side down on a work surface. Divide the shredded provolone (1 1/3 cups) and the grated parmesan (1/4 cup) roughly in half; sprinkle half of each cheese onto the three bottom slices. Evenly distribute the spinach-artichoke mixture among the three sandwiches. Dollop the 2 tablespoons sour cream in small spoonfuls over the spinach-artichoke layer on each sandwich. Top each with the remaining cheese, then place the remaining three bread slices on top with the buttered sides facing up.
• Heat the skillet for grilling: Wipe the skillet clean, then return it to the stove and heat over medium-low.
• Cook the sandwiches: Place as many assembled sandwiches in the skillet as will fit without overcrowding (work in batches if needed). Cover the skillet and cook until the bottom slices are golden brown, then carefully flip each sandwich, cover again, and cook until the other side is golden brown and the cheese is melted—about 3–5 minutes per side, depending on heat and skillet.
• Finish and serve: Transfer sandwiches to a cutting board, let rest about 1 minute, then slice and serve immediately.